Kent wrote:

> A very good point Dick. However remember the human has .9% salt by weight.
> The turkey is very near that. Brining with 1oz by vol. NaCl/qt water = 4.45%
> by weight or about 5X iso- osmolarity. That's about what the brining ratio
> should be.

You are arguing with yourself. You have previously, and very recently said:

"... Alton's brine is too low in salt concentration to qualify as a
brine. At 1 oz of kosher salt/quart+ of liquid or .5 oz table salt per
quart that just won't make it as a brine".

Matthew